Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of powdered sugar.
Provided by Heather Baird
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
- In medium bowl, beat sugar, 3/4 cup softened butter and the cream cheese with electric mixer on high speed until well combined. Add eggs 1 at a time, beating well after each addition. Beat in extract and peel. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated. Add condensed milk; beat just until combined. Pour batter over crust in skillet.
- Bake 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved. Cool completely in skillet on cooling rack, about 45 minutes.
- Top cake with whipped cream and raspberries. Sprinkle lightly with powdered sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.
Nutrition Facts : ServingSize 1 Serving
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